Cherry and almond loaf
- June 2005
- Serves 10
- Takes 20 mins to make and 50 min to bake
This delectable, moist cherry tea loaf will keep for up to a week in a cake tin. Alternatively, wrap in a plastic bag and freeze for up to three months, either whole or cut into slices.
You can try this classic combination of flavours in a cherry and almond tart, too.
- 22.1g (9.2g saturated)
- 47.9g (36.5g sugar)
- 150g spreadable butter, at room temperature, plus extra to grease
- 150g glacé cherries, washed, dried and quartered
- 125g natural coloured almond paste, cut into 1cm cubes
- 150g self-raising flour
- 150g golden caster sugar
- 3 medium eggs, beaten
- 75g ground almonds
- Zest and juice of 1 small lemon
- 25g flaked almonds
- Preheat the oven to 180°C/fan160°C/gas 4. Grease a 900g loaf tin and line with baking paper.
- Mix the cherries and almond paste with a tablespoon of flour to lightly coat. Set aside. Put the butter, caster sugar, eggs, ground almonds, remaining flour, lemon zest and juice in a large mixing bowl. Beat with a wooden spoon until just smooth. Fold in the cherries and almond paste.
- Spoon into the loaf tin, level the surface and sprinkle with flaked almonds. Bake for 50 minutes in the oven, or until a skewer inserted into the centre comes out clean. Turn out to cool on a wire rack.
Leave out the almond paste if you prefer a plainer cake, and feel free to use undyed cherries or a mix of dried cranberries, blueberries and cherries.
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